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Choco-Banana Coconut Cream Pie
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1 (9 inch) deep dish pie crust, baked and cooled
2-1/2 (1 ounce) squares semisweet chocolate
1 tbl. milk
1 tbl.butter
2 bananas, sliced
1 1/2 cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups shredded coconut
1 1/2 cups frozen whipped topping, thawed
2 tbl. flaked coconut, toasted
Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
Arrange banana slices over chocolate.
Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.
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